Candi syrup: add it to the fermenter?

It does not matter in the way of sweetness. All of the fermentables in your syrup will be used up either way. My only worry putting it directly in the fementer is sanitation. If it is boiled or pasteurized first it would be fine.

 

I would think that it'd be alright as long as you can get it fully dissolved easily at room temperature. You have to be careful with sanitation though.

You'll probably only get a little sweetness the addition though. The yeast will be very active in the first few days in the fermenter, so all the sugars will just get eaten up. You'll likely end up with a higher alcohol version of what you have right now.

 

Second the sanitation concern - I would add it to the boil

If you want to add a bit of sweetness and it is already fermenting you could let it finish out then add a bit of lactose to sweeten? Just a thought

 

I would agree, the yeast is going to eat it all (or most of it) especially this early in fermentation, so I don't know how much sweetness you'd really get. You may have more luck adding it to secondary after you've racked it off of most of the yeast, since it'll take longer for the yeast to wake back up. I would also add another vote for the sanitation concern, honestly you may be best to add it at bottling time?

I'm a homebrew noob myself though so.

 

The bigger issue here is that you are judging the flavor of your beer after 1 day of fermentation. You really wont know much about it at that point. Give it time.

As others have mentioned, the sugar will ferment out and not leave you with a sweeter beer.

Edit: As you just posted above, lactose may get you a bit closer to what you are looking for, but no need to just start adding ingredients until you know what your beer actually tastes like prior to any additions.

 

Other ways to add sweetness. Use more crystal malts or mash at a higher temperature. Neither of these will help you now. Lactose is the easy way at this point.

 

Are you planning to bottle condition to carb? You could plan to add a bit of lactose then if you still think it needs sweetness then?

 

If you're kegging, you could back sweeten with pretty much any sugar

 

Adding candi syrup to the fermenter is actually better than adding it to the boil. If you add it at high krausen, your yeast will be more able to handle the increase in gravity/osmolarity. The syrup is sanitary while in the package, so unless you do something silly, it will remain so as you squirt it directly into your fermenter.

As far as your beer being as sweet as you want it to be, tasting it one day in really won't give you any idea of how the finished product will turn out. If you want a sweet beer you need to find a way to increase your dextrins and/or use a less attenuative yeast strain (or one with a lower alcohol tolerance if the beer is high ABV). More sugar will only work if you add SO much sugar that the yeast just won't be able to ferment it and that is a rather inefficient way to keep your FG high.

 

Adding Candi Syrup at bottling time at bottling time wouldn't be advisable, unless you've calculated the addition (plus any other priming sugar amount) to provide exactly the amount of carbonation you want. If you don't, you could easily have gushers or worse.

 

A stout fermented one day isn't sweet enough for you? Yikes!

Splenda is something you can add to taste at bottling time. It won't ferment and it's quite sweet.

 

Certainly a good idea, but you might want to wait until the beer's finished before determining if you want to add it or not.

 

Why are you tasting wort/beer that has only been fermenting for a day? Is this your first batch by any chance? If so, I'd recommend relaxing and staying out of the fermenter for a while.

 

Yes.

 

No, not a bad idea. There will be no problems at all, the yeast will eat it up!

It won't add any sweetness.